Spring has arrived early here in Utah, and the mild temperatures have been a welcome change. While parts of the East are still seeing snow, we’ve been enjoying days in the mid-to-high 50s and even into the 60s some afternoons. The yard is greening up and the tulips and daffodils are already poking through—perfect weather for getting outside. My kids and I have been heading to the park whenever we can; after a long winter indoors, fresh air and sunshine feel especially good.
All this spring energy put me in the mood for citrus and Easter treats, but I also wanted something homey and a little nostalgic. These Carrot Cake Whoopie Pies fit the bill beautifully. They’re soft, oat-filled carrot cake cookies sandwiched around a dreamy cream cheese frosting. My husband adores carrot cake, so these were an instant hit—especially because I don’t make traditional carrot cake very often.
These cookies are reminiscent of Little Debbie Oatmeal Creme Pies but with a carrot cake twist. The cookie itself is sturdy enough to hold a generous amount of filling, while remaining tender and moist. Rolled oats add texture, shredded carrots keep them moist, and golden raisins provide pleasant bursts of sweetness.
The star of these whoopie pies is the cream cheese frosting. After trying many versions over the years, this recipe finally solved the problem of runny or stringy frosting. It has a light, almost whipped texture that holds its shape without being overly sweet. The balance comes from using more butter than some recipes and less powdered sugar, with no added milk—resulting in a silky yet stable frosting that pairs perfectly with the cookies.
If you only make one thing from this post, bookmark the frosting recipe—you’ll want to use it again. But do make the cookies too; they’re delicious on their own and fantastic when paired with the cream cheese filling.
These whoopie pies are a springtime treat you’ll return to again and again. They’re great for Easter dessert tables, picnic snacks, or just a comforting homemade sweet. Ready to bake? Here’s the recipe:
Carrot Cake Whoopie Pies
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Ingredients
Carrot Cake Cookies:
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- ¾ cup (150 g) light brown sugar, gently packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour, (stir, spoon & level) plus more for flattening cookies
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 2 cups (160 g) old-fashioned oats
- 1 ½ cups (170 g) shredded carrots, (about 3 carrots)
- 1 cup (200 g) golden raisins
Cream Cheese Frosting (the BEST!):
- 8 oz (226 g) cream cheese, cold
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
Instructions
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
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In a mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until smooth. Add the eggs and vanilla, then beat until well combined.
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In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry mixture to the butter mixture on low speed until just blended. Fold in the oats, shredded carrots, and raisins.
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Using a #50 scoop (about 1½ tablespoons) or a spoon, portion the dough into balls and place them 2 inches apart on the prepared baking sheets.
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Put about ½ cup of all-purpose flour into a shallow dish. Dip the bottom of a glass or measuring cup into the flour and use it to gently flatten each dough ball, coating the glass in flour between cookies so the dough doesn’t stick.
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Bake 12–13 minutes, until the edges are golden and crisp. Transfer cookies to a wire rack to cool completely.
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For the frosting: beat the cold cream cheese in a bowl with a hand mixer until smooth. Gradually add the butter in 2-tablespoon increments, continuing to beat until fully incorporated. Add the powdered sugar and vanilla, then mix until smooth and slightly whipped.
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Once the cookies are cool, pair them by size. Fit a piping bag with a plain coupler, fill it with frosting, and pipe an even swirl onto the flat side of one cookie in each pair. Top with the matching cookie to make sandwiches.
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Store the finished whoopie pies in an airtight container at room temperature or in the refrigerator for up to three days.
Notes
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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